Carrots with Cumin
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon ground coriander
- 1 tablespoon minced garlic
- 2 teaspoons cumin seeds
- 3 tablespoons olive oil
- 1 tablespoon grated orange peel
- 3 whole cloves
- 1 cup fresh orange juice
- 1 teaspoon fennel seeds
- Carbohydrate 25 g(8%)
- Fat 11 g(17%)
- Fiber 6 g(23%)
- Protein 3 g(5%)
- Saturated Fat 2 g(8%)
- Sodium 121 mg(5%)
- Calories 199
Preparation Combine cumin seeds, fennel seeds and cloves in small resealable plastic bag. Using mallet, finely crush spices. Heat olive oil in heavy large skillet over medium-high heat. Add crushed spices, carrot slices, orange juice, grated orange peel, minced garlic and ground coriander. Bring liquid to simmer. Reduce heat to medium. Cover and simmer until carrots are crisp-tender, about 5 minutes. Uncover and simmer over medium-high heat until liquid thickens slightly, about 5 minutes. Season carrots to taste with salt and pepper. Transfer carrots to bowl and serve immediately.
Preparation Combine cumin seeds, fennel seeds and cloves in small resealable plastic bag. Using mallet, finely crush spices. Heat olive oil in heavy large skillet over medium-high heat. Add crushed spices, carrot slices, orange juice, grated orange peel, minced garlic and ground coriander. Bring liquid to simmer. Reduce heat to medium. Cover and simmer until carrots are crisp-tender, about 5 minutes. Uncover and simmer over medium-high heat until liquid thickens slightly, about 5 minutes. Season carrots to taste with salt and pepper. Transfer carrots to bowl and serve immediately.
